Mini Custard Filled Pies
Cremelinser, often called linser, are small shortcrust pies filled with smooth vanilla custard. They have a thin, buttery, flaky crust and a sweet, creamy center that fans of pastry cream will adore. These little pies are common in Denmark, but they’re also incredibly simple to make at home. The recipe uses basic shortcrust pastry and a chilled kagecreme (Danish pastry cream) — though you can swap the filling for chocolate, marzipan, or another custard flavor if you like. Simple ingredients, excellent results.
Tips & Tricks
These cremelinser are straightforward to prepare. The pastry is a basic shortcrust — the same dough used in many Danish baked goods — and the filling is a chilled kagecreme (Danish pastry cream). If you don’t have small linse tins, a well-buttered muffin tin works fine; the pies will be slightly larger but just as tasty. We bake using a digital scale and metric measurements for best accuracy, and we develop recipes in a convection (fan) oven. Chill the custard fully before assembling, and be sure to grease your tin well to prevent sticking.
Cremelinser (Mini Custard Pies)
IMPORTANT NOTE:
This recipe is developed using a digital scale and metric measurements (grams and milliliters) for best accuracy. Adjusting by volume may produce different results. The recipe was tested in a convection (fan) oven.
Ingredients
PASTRY
- 300 grams (2 1/4 cups + 2 tbsp) flour
- 200 grams (14 tbsp) butter
- 50 grams (1/2 cup) powdered sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
FILLING
- 1 portion chilled kagecreme (Danish pastry cream) or equivalent store-bought custard
Instructions
-
Prepare the kagecreme and chill it thoroughly before assembling. If you prefer, use a ready-made custard that is fully cooled.
-
In a food processor, combine the flour, powdered sugar, and salt. Pulse until evenly mixed. To do this by hand, whisk the dry ingredients together in a bowl.
-
Add cold butter and pulse until the mixture resembles coarse sand. If working by hand, rub the butter into the dry ingredients with your fingertips until you reach a sandy texture.
-
Add the egg and vanilla and pulse just until the dough begins to come together. By hand, mix in the egg and press the dough gently until it forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
-
Thoroughly butter a muffin tin to prevent sticking. Preheat the oven to 375°F (about 190°C).
-
Roll the chilled dough to about 1/8 inch (3 mm) thickness and cut out circles slightly larger than the muffin well bottoms so you can form sides. Press each circle into the muffin tin, bringing the dough up the sides to form a pastry shell.
-
Spoon chilled kagecreme into each shell, taking care not to overfill.
-
Cut slightly smaller circles for the lids. Place them on top of each pie and press the edges together so the lid is sealed to the sides; this prevents separation while baking.
-
Bake for 12–15 minutes or until the pies are golden brown. Allow to cool slightly before removing from the tin and serving. Enjoy!
